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By Sonja Bernyk

Launch into the weekend with this delicious colourful curry topped with natural yoghurt. With just a little kick of heat, this tangy curry is a family-friendly meal.

+ Ingredients

1 tbs rice bran oil
1 brown onion, finely chopped
60g (1/4 cup) balti curry paste
1 garlic clove, crushed
800g Kent pumpkin, peeled, cut into 3cm pieces
500ml (2 cups) vegetable stock
60g (1/4 cup) dried red split lentils
2 Lebanese eggplants, thinly sliced
2 zucchini, halved lengthways, thinly sliced
100g green round beans, halved
2 tbs Greek yoghurt
Greek yoghurt, to serve

Naan bread, to serve

+ Method

Step 1: Heat oil in a saucepan over medium heat. Cook the onion, stirring occasionally, for 5 minutes or until golden.

Step 2: Add curry paste and garlic. Cook, stirring, for 1 minute or until aromatic. Add pumpkin, stock and lentils. Bring to boil. Reduce heat to medium-low. Cover. Cook, stirring often, for 10 minutes. Add eggplant, zucchini and beans. Cover. Cook for a further 5 minutes or until lentils are tender. Stir in the yoghurt.

Step 3: Divide the curry among serving bowls. Top with yoghurt and serve with naan bread.

Serves 4

Photography by Chris Jones

Recipe thanks to